Kemoll's PENNE BASILICA
List of Ingredients
PENNE BASILICA
Kemoll's
1/2 cup julienne-sliced sun-dried tomatoes (cut in matchstick-size strips)
1/2 cup pine nuts
1 pound penne pasta
Salt
2 tablespoons butter
2 1/2 cups 40 percent (heavy) whipping cream
Freshly ground black pepper
1/2 cup thin strips fresh basil
1/2 cup grated Asiago cheese
Soak tomatoes in hot water until softened, about 20 minutes; drain.
Meanwhile, toast pine nuts: Place in dry skillet over medium-high
heat. Stir frequently until nuts become fragrant, then stir
constantly until evenly browned. (Do not walk away; nuts burn
quickly.) Transfer to plate or bowl.
Cook penne in salted water until al dente (still slightly firm);
drain and rinse with cold water to stop cooking.
In a large pot, combine butter, cream, 1/2 teaspoon salt and 1/4
teaspoon pepper; bring to a boil. Add penne; continue cooking to
reduce cream until sauce lightly clings to pasta. Add tomatoes and
basil; reduce heat and simmer 1 minute. Remove from heat; fold in
cheese and pine nuts. Add salt and pepper to taste.
Yield: 6 to 8 servings (about 11 cups).
Testers' note: A very rich, multiflavored dish that would easily
serve 4 as a meatless entree. Leftovers do not reheat well, so make
just the amount you plan to serve.
Recipe
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